Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 8 cups chicken broth or vegetable broth; 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded; 1 (8-ounce) can bamboo shoots, drained (optional); 1/4 cup rice vinegar, or more to taste; 1/4 cup low-sodium soy sauce; 2 teaspoons ground ginger; 1 teaspoon chili garlic sauce; 1/4 cup cornstarch; 2 large eggs, whisked; 8 ounces firm tofu, cut into 1/2-inch cubes; 4 green onions, thinly sliced; 1 teaspoon toasted sesame oil; Kosher salt and white pepper (or black pepper)

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Table of Contents: Hot and Sour Soup

Hot and Sour Soup

Remember those cozy nights at your favorite Chinese restaurant, savoring a bowl of warming, tangy, and subtly spicy soup? Now, you can recreate that comforting experience right in your own kitchen! This Hot and Sour Soup recipe delivers all the authentic flavors you love, without the takeout wait.

It’s a surprisingly easy dish to make, perfect for impressing guests or simply enjoying a delicious and healthy meal.

Introduction: Hot and Sour Soup

There’s something truly special about a bowl of Hot and Sour Soup. It’s a culinary hug – a beautiful balance of contrasting flavors that awakens the senses. The “hot” comes from white pepper and chili garlic sauce, offering a gentle warmth that builds with each spoonful.

The “sour” is provided by the rice vinegar, cutting through the richness of the broth and creating a delightfully tangy finish. This isn’t just a soup; it’s an experience, a journey through the vibrant world of Chinese cuisine.

This recipe aims to bring that authentic taste to your home. We’ll be using readily available ingredients, and I’ll share tips and tricks to ensure your Asian soup is a resounding success. Whether you’re hosting a holiday gathering, looking for a comforting family dinner, or simply craving a quick and flavorful weeknight meal, this spicy soup is a fantastic choice.

It’s a dish that’s both satisfying and invigorating, and one that I’ve personally enjoyed perfecting over the years. It’s a wonderful way to explore the depth of flavor that hot and sour soup offers.

Alternate Names & Variations

You might also find this soup referred to as Suan La Tang (酸辣汤), which is its Mandarin Chinese name. Some regional variations exist, with some recipes including wood ear mushrooms or different types of protein. A lighter version, sometimes called “clear acid soup,” omits the cornstarch thickening. For those who prefer a milder flavor, reducing the chili garlic sauce and rice vinegar will create a less intense, but still delicious, Asian soup.

Ingredients: Hot and Sour Soup

Here’s what you’ll need to create this flavorful masterpiece:

* 8 cups chicken broth or vegetable broth
* 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
* 1 (8-ounce) can bamboo shoots, drained (optional)
* 1/4 cup rice vinegar, or more to taste
* 1/4 cup low-sodium soy sauce
* 2 teaspoons ground ginger
* 1 teaspoon chili garlic sauce
* 1/4 cup cornstarch
* 2 large eggs, whisked
8 ounces firm tofu, cut into 1/2-inch cubes
* 4 green onions, thinly sliced
* 1 teaspoon toasted sesame oil
* Kosher salt and white pepper (or black pepper)

Note: Use a firm or extra-firm tofu for best results. Pressing the tofu before cubing helps it absorb more flavor.

Step-by-Step Instructions

1. Bloom the Flavors: In a large pot or Dutch oven, bring the chicken or vegetable broth to a boil. Add the sliced shiitake mushrooms and drained bamboo shoots (if using). Reduce heat to a simmer and cook for 5-7 minutes, allowing the mushrooms to soften and infuse the broth with their earthy flavor.
2. Season the Soup: Stir in the rice vinegar, low-sodium soy sauce, and ground ginger. Taste and adjust the vinegar and soy sauce to your preference. Remember, the goal is a balance of sour and savory!
3. Add the Heat: Add the chili garlic sauce, starting with 1 teaspoon. Taste and add more, a little at a time, until you reach your desired level of spiciness. Chef’s Tip: Chili garlic sauce varies in heat, so start small!

4. Thicken the Broth: In a small bowl, whisk together the cornstarch with 1/4 cup of cold water to create a slurry. Slowly pour the slurry into the simmering broth, stirring constantly, until the soup thickens to your desired consistency.
5. Incorporate the Tofu: Gently add the cubed tofu to the soup. Simmer for another 3-5 minutes to heat the tofu through.
6. Egg Drop Magic: Slowly drizzle the whisked eggs into the simmering soup in a thin stream, stirring gently in a circular motion. This will create delicate ribbons of egg throughout the soup. Chef’s Tip: Don’t stir too vigorously, or the egg will break into tiny pieces.

7. Finishing Touches: Remove the soup from the heat. Stir in the toasted sesame oil. Season with kosher salt and white pepper (or black pepper) to taste.
8. Garnish & Serve: Ladle the Hot and Sour Soup into bowls and garnish generously with thinly sliced green onions. Serve immediately and enjoy!

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Approximate Calories: 250 per serving (estimate, varies with ingredients)

Why This Recipe Works & Expert Tips

This recipe works because it focuses on building layers of flavor. The long simmer time with the mushrooms allows their umami to fully develop, creating a rich and satisfying base. The careful addition of vinegar and chili garlic sauce ensures a perfect balance of sour and spicy.

Using a cornstarch slurry instead of adding cornstarch directly prevents clumping and creates a smooth, velvety texture.

For a truly comforting and easy comfort food for family dinners, don’t skimp on the garnishes! The green onions add a fresh, vibrant element that complements the soup beautifully. If you’re looking to add more protein, shredded chicken or pork are excellent additions.

This recipe is also incredibly versatile – feel free to experiment with different vegetables like carrots, wood ear mushrooms, or even spinach.

Storage, Freezing, and Reheating Tips

Leftover Hot and Sour Soup can be stored in an airtight container in the refrigerator for up to 3 days. The texture may change slightly upon refrigeration, as the cornstarch can thicken further. To reheat, simply bring the soup to a simmer over medium heat, stirring occasionally. You may need to add a splash of broth or water to thin it out if it has become too thick.

While freezing spicy soup isn’t ideal due to the potential for the texture to become grainy, it can be done. Freeze in an airtight container, leaving some headspace for expansion. Thaw completely in the refrigerator before reheating. Be aware that the texture may be slightly compromised after freezing.

People Also Ask: Hot and Sour Soup

What are the main ingredients that give hot and sour soup its flavor?

The defining flavors of Hot and Sour Soup come from, unsurprisingly, the heat and the sourness! White pepper provides the “hot” element, offering a subtle warmth that isn’t overpowering. Rice vinegar delivers the “sour” component, balancing the richness of the broth. Beyond that, soy sauce contributes umami and saltiness, while ginger adds a fragrant, slightly spicy note.

Mushrooms, particularly shiitake, also contribute a significant amount of umami, deepening the overall flavor profile of this classic Asian soup.

Is hot and sour soup spicy and sour?

Yes, absolutely! Hot and Sour Soup is intentionally both spicy and sour. However, the level of each can be adjusted to your preference. The spiciness comes from white pepper and chili garlic sauce, and the sourness comes from rice vinegar. Many recipes allow you to control the amount of these ingredients, making it possible to create a milder or more intense version.

It’s a delightful dance of flavors that makes this Chinese cuisine staple so unique and addictive.

How do you make authentic hot and sour soup?

Creating an authentic hot and sour soup involves a few key techniques. Using a good quality chicken or vegetable broth is crucial. Traditionally, dried shiitake mushrooms are rehydrated and their soaking liquid is added to the broth for extra depth of flavor. The use of wood ear mushrooms is also common in authentic recipes.

Finally, the egg drop technique – slowly drizzling whisked eggs into the simmering broth – is essential for achieving the characteristic delicate ribbons of egg.

Can I add meat to hot and sour soup?

Yes, you can definitely add meat to Hot and Sour Soup! Shredded chicken, pork, or even beef are popular additions. If using pre-cooked meat, add it during the last 5-10 minutes of simmering to heat it through. You can also cook the meat directly in the broth, but be mindful of the cooking time to ensure it doesn’t become tough. Adding meat transforms the soup into a more substantial and filling meal.

Conclusion: Hot and Sour Soup

I hope you’ll give this Hot and Sour Soup recipe a try! It’s a fantastic way to experience the bold and balanced flavors of Chinese cuisine in the comfort of your own home. Don’t be afraid to adjust the seasonings to suit your taste – that’s the beauty of cooking!

I’d love to hear about your experience. Did you make any modifications? What did your family think? Please share your thoughts and photos in the comments below. Happy cooking!